I promise I’m not going to make a habit of posting recipes, but this one was just too easy. It’s a bit of a non-recipe, since I’m not going through all the steps, but I loved the result I got from leftovers.

The story is that I had leftovers components after making quesadillas. I had been thinking about making burritos and looked up some recipes. All of a sudden it occured to me that I had some leftover chili. So, this is the “recipe”:

6. Lay a few coriander leaves on top of the chili. If you love coriander, 5-7 or more will do.

7. Sprinkle your choice of Daiya Cheese-style Shreds on top.

8. Wrap your tortilla. Fold over the bottom and the top and while holding those down, fold over the sides so they overlap the bottom and top and you end up with a wrap.

9. Holding that closed, wrap the sides and then the top and bottom of the aluminum foil around your burrito. This keeps it nice and tight and you’ll end up with a sealed burrito when you’re done

10. Turn over the burrito package so the seam side of the burrito is down.

11. Pop in the oven for 10 minutes.

12. If you like a nice brown top, turn on the broiler (don’t worry about pre-heating), unwrap the foil so the top is exposed and bake for another 2-3 minutes. Watch carefully. You can also sprinkle a little extra Daiya and get a bubbly, cheesy topping.

13. Serve with your favourite (warmed) salsa and a side salad.

C’est tout. Enjoy! If you’re a singleton like me, this is an easy, yummy and not entirely unhealthy dinner for any night of the week.